Paraben Free Coconut Beef and Cabbage Skillet
This hearty skillet is the kind of weeknight dinner that comes together in one pan and somehow tastes like you put in way more effort than you did. Ground beef gets browned until deeply savory, then reunited with a tangle of wilted cabbage, julienned carrots, and a fragrant base of garlic, ginger, and turmeric that makes the whole kitchen smell incredible. Coconut aminos and a splash of apple cider vinegar bring a subtle sweet-tangy depth, while bone broth helps everything meld into a light, glossy glaze that clings to every bite. For anyone navigating paraben-free eating, the challenge often lies in processed condiments and sauces loaded with preservatives — this recipe sidesteps all of that by leaning on whole, recognizable ingredients from start to finish. Coconut oil handles the cooking fat duties, coconut aminos replace conventional soy sauce, and every other component is a fresh vegetable or a simple pantry staple you can easily source and verify. Nothing here is hiding behind a long ingredient label. Finish each bowl with a scatter of fresh parsley if you have it on hand — it adds a bright pop of color and a clean herby note that ties the whole dish together beautifully.
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Learn more →Ingredients
4 servings
- 1 lb ground beef (80/20)
- 2 tbsp coconut oil, divided
- 1 medium yellow onion, thinly sliced
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- ½ tsp ground turmeric
- ½ small head green cabbage (about 4 cups), cored and thinly shredded
- 2 medium carrots, peeled and julienned or coarsely grated
- 2 tbsp coconut aminos
- 1 tbsp apple cider vinegar
- ¼ cup bone broth
- 1 tsp salt, plus more to taste
For serving
- 2 tbsp fresh parsley, roughly chopped (optional)
Instructions
- 1
Heat 1 tbsp of the coconut oil in a 12-inch skillet over medium-high heat until shimmering. Add the ground beef in a single layer and cook, breaking it apart with a wooden spoon, until browned throughout with no pink remaining and an instant-read thermometer reads 160°F (71°C), about 7–8 minutes. Transfer the beef to a plate, leaving any rendered fat in the pan.
- 2
Reduce the heat to medium and add the remaining 1 tbsp coconut oil to the skillet. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
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